The effect of cooking temperature and applied pressure on the release of liquor from fish-Reference-Cited by-同舟云学术

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The effect of cooking temperature and applied pressure on the release of liquor from fish

Published:1977-10 Issue:10 Volume:28 Page:941-947
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ward Alan,Wignall John,Windsor Malcolm L.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference8 articles.

1. ; ; DSIR, Food Investigation, Special Report 1956, No. 62.

2. ; Medical Research Council Special Report Series 1933, No. 187.

3. Food Waste and Loss of Weight in Cooking

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Heat processing of herring.;International Journal of Food Science & Technology;2007-06-28

2. Water in Fish : Its Effects on Quality and Processing;Properties of Water in Foods;1985

3. The role of collagen in the quality and processing of fish;C R C Critical Reviews in Food Science and Nutrition;1984-01

4. TECHNOLOGICAL STUDIES ON OCEAN POUT, AN UNEXPLOITED FISH SPECIES, FOR DIRECT HUMAN CONSUMPTION;Journal of Food Science;1979-01

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